Wow – wish you’ll wish you had “smell-a-vision” for this one! The aroma of baking is great at the best of times, but throw in cinnamon and you have something quite magic. The neighbours will suddenly feel the need to drop in! These are best eaten on the day, so invite everyone around. They may look complicated but actually aren’t at all, especially not if you follow my best cinnamon roll tips. In fact, once you have whipped up a few batches of gorgeous, golden cinnamon buns, it becomes dangerously easy! How to make our best cinnamon rolls recipe I’ve tried and tested many of the tastiest cinnamon roll recipes (from air fryer Caramilk cinnamon rolls to pumpkin pie cinnamon scrolls, but the tricks I use in this recipe sets it far above all the others. This recipe starts by frothing the yeast in barely warm milk (if it’s too hot you will kill the yeast - too cold and it won’t activate). The pinch of sugar helps to activate the yeast and make the dough rise perfectly. When you see those bubbles forming you know it’s working! Plus, my hot tip is to stir with a skewer rather than a fork, as you can easily return any yeast that clings to it after stirring. After the dough has risen, you’ll need to roll out the dough. Start by making it into a smaller rectangle before you start rolling, pulling the corners neatly. Don’t worry about making it 100% perfect, just keep shaping and pinching the corners as you go, so you end up with a large, neat rectangle with even thickness. For more information on perfecting your dough, see more recipe notes below. When it comes time to make the cinnamon bun filling, just have the butter at a soft but not melted consistency. You want to create a spreadable paste when it is combined with the sugar and cinnamon. Then, once you’ve spread the filling on the dough, take care as you roll it up to make sure the log is even - this way the slices will be equal. Remember though, the ends are always going to end up a little bit smaller. To calm all other worries, if you don’t have the exact size pan for baking you can always just use something similar. Also, how you like your frosting is completely up to you! The taste team and I prefer a slightly thinner glaze, but you can omit the milk and make it thick and luscious. This sweet treat is customisable to your tastes.
